Shrimp Arrabbiata

5 from 1 vote

Succulent shrimp tossed in a delicious spicy sauce that's made with cherry peppers, garlic and San Marzano tomatoes.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Main Course

Cuisine: Italian

Servings:

Pat dry thawed shrimp and place in a bowl with 1/2 tsp baking soda, 1/4 tsp crushed pepper and 1/2 tsp kosher salt. Place in fridge.
Chop garlic cloves in half. Chop cherry peppers into bite size pieces. Julienne the basil. Break the plum tomatoes apart with hands or pulse in a blender for 2-3 seconds.
In a sauce pan heat 4 Tbsp olive oil on medium heat and saute the garlic for 2-3 minutes until golden brown. Add the cherry peppers and saute for 1 more minute. Add the tomato paste and break it up with a wooden spoon.
After about 5 minutes the paste will start to break down, add the plum tomatoes, 1/4 tsp salt and 1/2 tsp of oregano. Mix thoroughly and let the sauce cook partially covered for 10-15 minutes stirring occasionally.
In a clean pan heat 1-2 Tbsp of olive oil on medium high heat and saute the shrimp for 3-4 minutes until pink and cooked through. Add 1 cup of the sauce to the shrimp and cook for 1 more minute mixing well.
Remove the shrimp arrabbiata from the heat and add the basil and a swirl of extra virgin olive oil. Serve the extra sauce on the side with crusty Italian bread and for anyone who would like more sauce on the shrimp. Enjoy!

There will be extra sauce for either a little bit of pasta or bread dipping.
2 hot cherry peppers is a good starting point but use more if you like it real spicy. Alternatively use sweet cherry peppers to retain the flavor if too spicy.
Salt is kept to a minimum, adjust to personal taste.